line cook/prep cook

server

kitchen manager

bartender

host/server

Teds Montana Grill

Really this is an ideal restaurant if not for the managers who really just seem to be out of step with the whole managing thing. They create a most unwelcome environment.

Also there is a new manager who has been there for about a year who just has a horrible attitude and is mostly miserable to work with. When a manager is consistently mad the whole restaurant is impacted. He's been there a little bit over a year I think.

However, I would be remiss if I said only negative things. The clients here are tremendous. You can do relatively well here because it's a happy medium as far as the price goes. It's not too cheap and it's not fine dining. This allows you to have the volume you need while also preventing the restaurant for being inundated frequently with those cheap clients who cause trouble and don't tip properly. If your average tip percentage is anything below 15% then you are doing something very much wrong. Most of my tips are in the upwards of 20% plus, on average.

The shifts here are relatively short and there's not much side work which is also nice. Of the times you only come in for 4 or 5 hours, if you close you might be here 6 7 or at most 8 hours but that's not very often. The location is great, and is what provides the restaurant with such a steady stream of nice folks to serve. But the flip side of that is it's also very traffic heavy area, rush hour here lasts for any time between 3:00 p.m. to 8:00 p.m. so take that into account when you have to be here at a certain time.

The coworkers are very nice and personable, I have never really had an issue with any of them. Despite the lack of men who are servers here, I have no complaints. Sometimes there needs to be a barrel of beer moved or something up top high needs to be grabbed and none of us girls have the build to do it. We have to go and get a chef off of the line, which they always are happy to help but they have enough going on quite frankly.


Overall, a very pleasant place to work and you can make some decent money here but the management is the issue I believe. Some of them have been over promoted, others are just vindictive and nasty. The exception here is the head chef. He is very personable and always happy to help and with a smile on his face. A genuinely good influence for the restaurant staff. I recommend this place for anybody who needs a part-time job that will help you pay the bills.

A typical morning shift consisted of coming in as the dishwasher to grind 30-50 pounds of beef, 25-40 pounds of bison burgers, do grind for meatloaf and chili, 2-4 full pans of onion rings, 4 half pans of lettuce shred, 2 third pans of onion straws, 2 third pans of shredded red onions, 5-15 pounds each of shredded cheddar, pepper jack, parmesan, and a sixth pan of sliced ham while running back and forth to the dish pit to keep it caught up, which was barely possible for me, but not at all for other dishwashers there. The actual prep cook had a prep list with less than twice as many items as me regularly, and would often finish sooner as I also had to wash all the dishes being used in the whole restaurant. Even taking a bathroom break had to be extremely rushed to get all of the prep done that was assigned to another person who came in each morning for that entire prep list aside from grinding meat. The dishwasher and pipes around the dish washing area were also very susceptible to leaks, and with no rubber floor mat provided I was sometimes working over 55 hours a week in a pool of chemical water which ate through a pair of shoes a month, and my feet and hands as well.

Typical shifts:
9am - 10pm - slightly more administrative; in sync with the Restaurant Support Center's hours of operation (Atlanta). Set-up restaurant for proper presentation, with emphasis on front-of-house components. Guest interaction and service staff pre-shifts.

3pm - close (avg. 2am) - KM / expo through dinner rush, 'Heart-of-House' pre-shifts and close-of-business inventory / safe-count.

On-going:

Recruiting, interviewing and staffing, coaching and counseling team members. Delegation of responsibilities, work flow and team-building. Holding people accountable for job expectations, and using appropriate disciplinary steps when necessary.  

As Bar Manager - purchasing & inventory for liquor, beer & wine, retail items, and upholding cleanliness and organization. Maintain relationships with multiple vendors and scheduling of weekly deliveries and invoicing.  

As Host / Hostess & Takeout Manager - ensuring upbeat, professional and organized staff be visible and attentive to guests as they enter and leave the restaurant.  

Purchasing, shipping & receiving, cash handling, bank deposits and other office-related duties, including extensive data entry and inventory.

Admin. - Upkeep of personnel files, office supplies and training materials.  

Light kitchen prep, regular inspection of food temperatures, clean work areas, proper sanitation, knife handling and kitchen safety. Oversee MSDS chemical safety standards and maintained applicable documentation for all team members.

My experience may differ from others.
My first serving job, training was a great week long learning experience.
It looks great on my resume for customer service, but that’s about it.
My main reasons for rating this job so low is the relationship between coworkers/management.
Management show little to no integrity/values or respect for their employees.
Consequently staff are left feeling overwhelmed dealing with the exhaustive process of this job’s notorious customer service expectations.
Workplace was a very “every man for themselves” environment.
Because it was such a competitive work environment, there was little to no teamwork/communication among coworkers as well as management.
I would not recommend this job to anyone purely because of the ridiculous amount of professionalism and perfection expected of their employees. In contrast, the lack of professionalism and integrity shown by management is appalling for such a renowned  company.
I had hoped Teds Montana Grill would have given me more opportunities to grow and develop. Maybe if wage was reliable I could look past the stressful work environment, however I am unwilling to work in an environment that allows such things as harassment and bullying. These should be basic values of any company! ESPECIALLY ones that expect anything more than minimum effort for LESS THAN minimum wage.

The food is great and it was fun working there while it lasted. Until the management screwed me over and fired me 2 times for no reason and was unfair. I work at Teds for about 3 months.  it was great because of how close It was to my home at the time. Something happened my house one day and I needed to be home that day.  I called and said I needed to be home for one day and they completely took me off the schedule.  I called the restaurant ever day trying to get in touch and to have the managers. They said that there are in a meeting overtime I call.  I called again and one one of the managers said that they tried to call me, and they they never got me.  Which is never happened. I went in the restaurant the next day to try and get my job back. I got one sift which was doing the dishes. I did that and then I check the schedule and it shows that I was on for thanksgiving.  I told one manger 3 time prior that I will be away for thanksgiving.  After thanksgiving I was checking in with the restaurant to see if I was on the schedule.  An employee pickled and said yeah they let you go.  

Ted's food is 10/10 but the management is 1/10 for not following through and screwing me over

I am writing this review some 9 years past my time with this employer.  I was with them from the start and played a vital part in the company's growth from 1 unit to over 40 restaurants.

My Manager at that time was the CFO who consistently reminded me that  she did not hire me nor would she have hired me.  Not very encouraging words to hear from your manager.

She was consistently hiring her close friends and placing them in positions that they were not qualified for nor have the education for.  Salary differences were huge with the Professional Staff being on the short end of that difference.  HR Remained silent during this time.

I would not recommend this company to anyone as they have consistently fell short of the financial performance of any restaurant company that I have worked for in my career.

There has been a turnover finally in both the CFO/Controller & HR Leadership since I left TMG.  Hopefully this change in management has corrected the errors of the past.

With Teds Montana Grill I had the pleasure to serve my community and strive towards a career. Every day I was provided with the oppertunity to succeed. I was working my way up the corperate ladder and one step away from becoming a kitchen manager. Unfortunately, the business complex raised the rent in the complex and the corperate office did not feel as if they would like to continue business at that location. With out notice, on Fathers day 2017, the store closes early and the reginal manager and company human resources member appear and annouce the closing of the store that very same day. Due to my standing with the company the highly sought after me to stay with the company but would have had to relocate to their nearest store in upper Delaware, about an hour and a half trip one way. With my life obligations I was not able to take the new position and "guaranteed" promotion. Overall when I look back on my work experience I could not have been more appreciative for the oppertunity to work for their company. With much remorse, however, i was not able to continue my career with them.

I have worked at Teds for almost a year as a line cook. I really wished that I did not spend that time working there. A typical work day is setting up the line to make sure that you were ready for service but every day no matter if it was slow or busy, it is never a good day. It is always a complete mess. i got paid 13.50 and hour and guess what, if you work on a holiday which I have multiple times, we don't get holiday pay because Ted's wants you to suffer and they want to make sure that they have more bread on their table while they sit at home while we worked to death. Example: On thanksgiving, I worked from 8 in the morning and till 1 in the morning with no break. Even management when there is not enough people to work, will reach out to half way houses to employ people to work. Even worked with people that had a past of assault. Even corporate reps come in and watch you work and give you direction that does not make sense I mean how can you put guac on the burger patty and have cheese melt over the guac. Bottom line, I will never ever work there again even if I am desperate for a job.

Working at Ted's was easy and at the same time demanding. I loved working there because I got to interact with the guests and also helped making their lunch or dinner experience enjoyable. A typical day would consist of me seating guests and cleaning tables and helping to make the restaurant presentable. I learned to ignore a lot of things in certain situations. Many of the guests were extremely rude when they couldn't get seated right away or weren't able to get a specific seat. While dealing with these issues, the manager wasn't available to deal with certain issues, so I had to handle them myself and help the guests in a different manner. Management was very fair and organized. I enjoyed working with my co-workers because they were extremely helpful and always made sure to work as a team. The hardest part of the job was trying to always be up front when it was busy and having to clean tables.

After working there for six months, I was still being assigned training stations with two deuces and a six top. The six top would get sat once on weekdays.
You pretty much do two hours of side work and don't get any help from the server assistants that you tip out for nothing. Only the favorites with the most seniority got the outside tables and 4 table stations with booths.
Employee discount was 50% but you had to get permission to order it within a very small time frame, and good luck trying to pay for it at the bar. It was just a complete hassle. You had to punch out before you could eat it or take it home with you in your own container!
Since you're leaving on weekdays with @$50 in your pocket, I accepted another part-time job and they took it personally and cut me down to one day per week. That's when I resigned.

Top Job Titles	Average Salary
Line cook/prep cook 105 salaries reported	$17.00 per hour
Server 10 salaries reported	$29.35 per hour
Kitchen manager 18 salaries reported	$72,222 per year
Bartender 5 salaries reported	$31.40 per hour
Host/server 3 salaries reported	$20.17 per hour

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